I first tried this salad when I was visiting my friend last year, in the early phase of my anti-candida diet. As usual, we started the meeting in the kitchen, as the kettle was on and she was preparing dinner for her little baby girl. As I was telling her about my past troubles with candida and the new diet I embarked on, she seemed a little confused to start with.
â€˜Oh, it must be so complicated to move onto such a strict elimination diet. Iâ€™m not sure if thereâ€™s anything I can offer you to eatâ€¦ All Iâ€™ve made is this crunchy salad which my daughter just loves. We will have to stick to our fragrant teas.â€™
I was impressed by how quickly she assembled the salad. Well, being a mum, you havenâ€™t got unlimited time to prepare the dinner. Seeing what goes into the salad, I could only notice healthy ingredients allowed on the anti-candida diet. And it looked and smelled so nice! Finally, seeing how the little girl devours the salad with a big grin on her face, I decided to try a little. And soon, we were in the kitchen again, as my dear friend prepared some more salad for all of us.
Turns out, itâ€™s a pretty simple diet and itâ€™s a pretty delicious salad.
1 small cauliflower (about 350g)
1 bunch of radishes, sliced
50g sunflower seeds
50g pumpkin seeds
Fresh parsley leaves (or dill or chives, if you prefer), finely chopped
For the sauce:
200ml natural yogurt
1 garlic clove, crushed
Salt and freshly ground pepper
Remove the leaves from the cauliflower and remove the core from the centre. Separate the florets and then cut them through the base to make smaller florets. Place in a large bowl.
Place a dry frying pan over small heat. Put the sunflower seeds and pumpkin seeds onto the pan and roast it for about 5 minutes, stirring constantly.
Add the radish slices, roasted seeds and chopped parsley in a large bowl with the cauliflower.
Prepare the sauce by mixing all the ingredients and pour it over the vegetables mix.
Chill in the fridge for at least 30 minutes before serving.